Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

The present work evaluated the quality and freshness characteristics and the effect of modified atmosphere packaging (MAP) on the shelf-life extension of refrigerated Mediterranean mullet using microbiological, biochemical, and sensory analyses. Fresh open sea red mullet (Mullus surmuletus) were packaged in four different atmospheres: M1, 10%/20%/70% (O2/CO2/N2); M2, 10%/40%/50% (O2/CO2/N2); M3, 10%/60%/30% (O2/CO2/N2); identical fish samples were packaged in air. All fish were kept under refrigeration (4 ± 0.5°C) for 14 days. Of the three gas atmospheres, the 10%/40%/50% (M2) and 10%/60%/30% (M3) gas mixtures were the most effective for inhibiting growth of aerobic microflora in mullet samples until day 10 of refrigerated storage. H2S-producing bacteria and pseudomonads were part of the mullet microflora and their growth was partly inhibited under MAP conditions. Between these two bacterial groups, H2S-producing bacteria (including Shewanella putrefaciens) were dominant toward the end of the storage period, regardless of the packaging conditions. Brochothrix thermosphacta and lactic acid bacteria were found to be members of the final microbial flora of MAP and air-packaged mullet, whereas the Enterobacteriaceae population was lower than other bacterial groups. Of the chemical freshness indices determined, thiobarbituric acid values were variable in mullet samples irrespective of packaging conditions indicative of no specific oxidative rancidity trend. Based on sensorial data and aerobic plate count, trimethylamine nitrogen and total volatile basic nitrogen limit values in the range of ca. 15 to 23 and 52 to 60 mg N/100 g of fish muscle were obtained, respectively, for mullet packaged under modified atmosphere and air. Sensory analyses (odor and taste attributes) showed that the limit of sensorial acceptability was reached after ca. 6 days for the samples packaged in air, 8 days for the M1 and M3 samples, and after 10 days for the M2 samples. Respective shelf-life extension for fresh whole mullet was ca. 2 days (M1 and M3 gas mixtures), and 4 days (M2 gas mixture).

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Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

Journal of Food Protection ◽

10.4315/0362-028x-70.4.937 ◽

2007 ◽

Vol 70 (4) ◽

pp. 937-942 ◽

Cited By ~ 7

Author(s):

ANGELA LAURY ◽

JOSEPH G. SEBRANEK

Keyword(s):

Carbon Dioxide ◽

Carbon Monoxide ◽

Lipid Oxidation ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Anaerobic Growth ◽

Modified Atmosphere ◽

Pork Sausage ◽

Carbon Dioxide Co2 ◽

Cooked Color

Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).

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Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

Journal of Food Science ◽

10.1111/j.1365-2621.2004.tb17854.x ◽

2004 ◽

Vol 69 (1) ◽

pp. FCT45-FCT52 ◽

Cited By ~ 64

Author(s):

M. C. HUNT ◽

R. A. MANCINI ◽

K. A. HACHMEISTER ◽

D. H. KROPF ◽

M. MERRIMAN ◽

...

Keyword(s):

Carbon Monoxide ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Ground Beef ◽

Modified Atmosphere ◽

Beef Steaks

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Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments

Coatings ◽

10.3390/coatings11121504 ◽

2021 ◽

Vol 11 (12) ◽

pp. 1504

Author(s):

Krzysztof Czerwiński ◽

Tomasz Rydzkowski ◽

Jolanta Wróblewska-Krepsztul ◽

Vijay Kumar Thakur

Keyword(s):

Shelf Life ◽

Polymer Film ◽

Modified Atmosphere Packaging ◽

Gas Mixtures ◽

Modified Atmosphere ◽

Significant Information ◽

Household Level ◽

Production And Distribution ◽

Distribution Chain ◽

Selection Of

In this article, we report in detail the use of protective gases to extend the shelf-life of polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that negatively affect the quality and lifetime of a given packaging. This article provides significant information about the most important advantages of using protective gases and examples of gases or gas mixtures which can be used for almost every kind of foodstuff depending on the application. We also discuss how protective gases change the level of microorganisms in food using gases and how the shelf-life of food can be enhanced using correct gases or gas mixtures. The article also provides imperative information on the selection of correct protective gases for specific applications, especially for food production, to preserve against the most typical threats which can appear during the packaging or production process. Packaging innovations can reduce the environmental impact of food and polymer packaging waste by prolonging products’ shelf-lives and by reducing waste along the production and distribution chain and at the household level.

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The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture

Poultry Science ◽

10.3382/ps.2008-00239 ◽

2009 ◽

Vol 88 (9) ◽

pp. 1991-1998 ◽

Cited By ~ 25

Author(s):

M.J. Fraqueza ◽

A.S. Barreto

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Turkey Meat ◽

Argon Mixture

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Effect of Modified Atmosphere Packaging on Hypomesus Olidus Fresh Quality

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.602-605.524 ◽

2014 ◽

Vol 602-605 ◽

pp. 524-527

Author(s):

Qiu Lan Huang ◽

Lin Lin Cui ◽

Yong Kun Li ◽

Jing Gao ◽

Na Lin ◽

...

Keyword(s):

Shelf Life ◽

Bacterial Growth ◽

Modified Atmosphere Packaging ◽

Gas Mixtures ◽

Sensory Characteristics ◽

Modified Atmosphere ◽

N Value

Effect of modified atmosphere packaging on the Hypomesus Olidus fresh quality under refrigerated (0±1°C) was investigated. By measuring sensory characteristics, pH, rate of juice leakage, TVB-N value, the effect of different gas mixtures were evaluated. The results indicated that MAP prevented the spoilage and the bacterial growth of sample was inhibited, and MAP was effective in extending shelf life of Hypomesus Olidus.

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Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-045 ◽

2013 ◽

Vol 76 (1) ◽

pp. 99-107 ◽

Cited By ~ 28

Author(s):

CAROLA GREBITUS ◽

HELEN H. JENSEN ◽

JUTTA ROOSEN ◽

JOSEPH G. SEBRANEK

Keyword(s):

Carbon Monoxide ◽

Willingness To Pay ◽

Shelf Life ◽

Consumer Choice ◽

Modified Atmosphere Packaging ◽

Media Exposure ◽

Modified Atmosphere ◽

Fresh Meat ◽

Red Color ◽

Meat Packaging

Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the “cherry red” color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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